Please Dont Hate Us Because Were Rich And Cheesy Enchiladas Recipes

Steps:

• Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
• Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
• Preheat the oven to 375 degrees F.
• Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
• Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.

Steps:

• Heat oil in small skillet; fry tortillas in hot oil on for 1-2 seconds on each side to soften; drain tortillas on absorbent paper.
• Fill each tortilla with 3 Tablespoons cheese and 1 teaspoon chopped onion; roll tightly and place enchiladas seam side down in 9x13" baking pan that has been lightly sprayed with no-stick cooking spray.
• Pour sauce evenly over enchiladas and top with remaining onions, cheese, and olives.
• Bake at 350° for 20 minutes until cheese is melted and bubbly.

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

Steps:

• In a wide shallow bowl, mix enchilada sauce, tomato sauce and chili powder and water; set aside.
• Shred both cheeses and mix together in a bowl.
• Warm a skillet with oil just covering bottom of skillet.
• Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments).
• Dip heated tortilla in the sauce and then slide into a square or rectangular shaped casserole dish.
• Fill tortilla with olives, onion and cheese.
• Couple of hints: Line everything up in bowls close to the stove by the baking dish so that everything is in one place; When you think you have added enough filling, add a little more.
• Repeat process stacking each new enchilada next to the previous one until dish is full.
• Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions and olives.
• Bake at 350°F for 10 to 12 minutes until the cheese is melting and bubbly.
• To Freeze: Flash freeze uncooked, wrap and label.
• To Reheat: Defrost overnight, and cook per directions for 15 to 20 minutes until the cheese is bubbling and melted.

Steps:

• Melt butter in pan.
• Add onions and saute until transparent.
• Add green chiles and chicken broth.
• Add cream cheese and stir until melted.
• Add Chicken.
• Soften the tortillas by wrapping them in paper towels and heating in the microwave on high for a few seconds.
• Fill softened flour tortillas;roll and place in greased baking pan (I use a 13x9 pan) in a single layer.
• Pour whipping cream on top, then cover with the monterey jack cheese.
• Bake, covered, at 350 degrees for 45 minutes or until bubbly.
• Top with any extras you would like, we sometimes use picante sauce and chopped black olives.